Gently rub the meat with salt and pepper. Heat the olive oil and half the butter in a large skillet, add the venison and cook, turning frequently, until browned all over.

Transfer to a roasting pan, surround with the vegetables and garlic. Roast, basting frequently with the cooking juices and stock, for about 1 ½ hours.

Remove the venison from the roasting pan, rest for 15 minutes in a warm place, then carve into thin slices, place on a warmed serving dish.

Remove and discard the garlic from the cooking juices, pour in the wine and cook over high heat until reduced. Cut the remaining butter into small pieces, add to the roasting pan and stir until the sauce is thick and velvety, then spoon it over the venison.

Stir the sugar into ¾ C. water to dissolve, then pour into the pan, bring to a boil and boil for a few minutes. Add the cranberries and simmer over low heat for 5 minutes. Stir in the cream and cook until thickened.